chicken in a hot chili sauce (dak cochu jang boekum)
categories:  Chicken | International |    

Prepared: 2004-04-17

koreans in the southern part of the country like salty and chili-hot foods. the cities of kwangju and chongju in the southwest korea, are centers for this hot salty dish.

Ingredients:

• 2 lb chicken parts; loose skin & fat discarded
• 5 tbsp sugar
• 1 tbsp garlic; chopped
• 1 scallion; chopped
• 1 tbsp ginger, fresh; chopped
• 2 tbsp soy sauce
• 5 tbsp gochu jang; hot fermented -chili paste
• 2 tbsp korean sesame oil
• 2 tbsp toasted sesame seeds
• 1/2 cup water

Preparation:

• cut the chicken into 3-inch pieces.
• divide the wings.
• mix the parts with the sugar and marinate for 1 hour or more (the sugar is a tenderizer).
• mix together all the other seasonings -- garlic, scallion, ginger, soy sauce, gochu jang, sesame oil and sesame seeds.
• mix well, add to the chicken, and marinate for another hour.
• pour the 1/2 cup of water into a pan and bring to a boil.
• add the chicken and marinade and simmer, covered, over low heat for about 1/2 hour, which is enough to cook the chicken and evaporate nearly all the liquid.
• stir the mixture once or twice during this process.

serve warm with rice, salads and kimchi.